Radicchio drizzled with olive oil and grilled has lots of flavor and takes very little work. Grilling tames radicchio’s natural bitterness, and changes it into an ingredient that enhances everything with which it is paired.

The form of radicchio most commonly found in US supermarkets looks like a small red cabbage. Occasionally, the market has Treviso Radicchio, which is elongated and, when the outer leaves are stripped away, looks like a large red Belgian endive. For most purposes, the two radicchios can be used interchangeably.

Friday night we had no snow near the back shed; this is Sunday morning (April 6, 2008).

We planted radicchio in our Alaskan garden last summer and harvested it on our return from Greece in October. Today we ignored the 12” of snow that fell yesterday and started this year’s radicchio seeds in the garage.

omg you live in Alaska! From the photo you posted, it looks really, really cold, a huge contrast to the place I live (Singapore) where it’s really hot & humid. I’ve never heard of Radicchio but I’ll start looking out for it @ supermarkets, heh.

Vicki, I love that knife. It was a gift from my friend Alice who bought it from a knife maker with a booth at the Oregon Country Fair held in Venita, Oregon on, I believe, the second weekend of July each year.

Yes, Peter M, the more diversity in the markets the better. I brought the Greek relatives a bunch of seeds last year, including radicchio, so I can’t wait to see which were successful.

Kalyn, you should definitely try this – it’s packed with flavor.

Peter G, yes, there’s something about the combination of smokiness and the sweetness of balsamic that is just so incredibly good.

Bee, so glad you liked it!

Gretchen, oh that’s me all right, Ms. Efficient. At least I can pretend I am! If I get the timing right, the grilled radicchio in the salad is still a little warm when it’s served – now that’s when I really work at being efficient…

Maria, if we don’t start seeds now (in the garage, in pots, under grow lights) we won’t have much of a garden this summer. The one you’ll laugh at is that we grow artichokes as annuals – and the plants look nice and healthy already.

Lore, you definitely need to try grilling it – the flavor changes in a very good way.

Chriesi, thank you so much!

Noobcook, there might be two places more different than Anchorage, Alaska and Singapore, but if there are, I’d be very surprised. It’s certainly cold too much of the year, but in the summer here the weather is very pleasant. I’m hoping this is the last snow of the year – luckily, it’s already starting to meld. If you like a little bit of bitterness, you should definitely try radicchio.

This treviso radicchio looks amazing! I’ve yet to see a radicchio so leafy before.You inspire us in so many ways. You’re in beautiful Alaska and you still start your garden….in your garage! So glad to have found your site and look forward to coming back again for more inspiration!

Manju, if you do run into this kind of knife, I’d highly recommend it! You definitely have to try grilling endive.

Ivy, I once saw this kind of radicchio in the Athens central market. It is not, however, common in Greece. The green kind is also good grilled.

White on Ricex2 (love your name, yes it was particularly leafy radicchio (thank you Full Circle Farm). As for the garden, if we don’t give it a head start in the garage, we’re sad all summer. Thanks for stopping by!

Nuria, that’s too bad, because it is so very tasty. Glad someone likes the snow – as for me, I’m past ready for it to be gone. Thanks for the kind wishes.

Susan, you may feel cheated by no snow, but I always feel cheated when it snows in April.

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